Post by Loupy on Aug 3, 2013 20:29:14 GMT -7
Caprese Omelet
By: Evan @ www.thewannabechef.net/
This omelet is just as flavorful as any caprese salad or margarita pizza. The eggs give a blank canvas for sweet sundried tomatoes, creamy mozzarella, a touch of salt and fresh herbs. It’s a good fix for a savory breakfast or a vegetarian dinner.
Prep time: 5 minutes
Cook time: 10 minutes
Makes 1 serving
Ingredients
3 eggs
2 Tablespoons chopped sundried tomatoes
1/4 cup chopped or shredded fresh mozzarella
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon freshly chopped basil
Oil for greasing pan
Method:
Lightly oil a frying pan over a burner set to medium until the pan is hot.
In a bowl, gently whisk together the eggs until they’re beaten.
Pour the eggs into the pan and let them cook for about 30 seconds until the bottom has set.
Add the chopped tomatoes, mozzarella, salt and pepper to one half of the omelet.
Carefully fold the empty side of the omelet onto the filling to make a semi-circle.
Cover the pan and cook on a low-medium heat until the center is cooked. Flip the omelet to make the center cook faster.
Remove from the pan and garnish with freshly chopped basil.
Serve hot.
Copyright © 2013 The Wannabe Chef
By: Evan @ www.thewannabechef.net/
This omelet is just as flavorful as any caprese salad or margarita pizza. The eggs give a blank canvas for sweet sundried tomatoes, creamy mozzarella, a touch of salt and fresh herbs. It’s a good fix for a savory breakfast or a vegetarian dinner.
Prep time: 5 minutes
Cook time: 10 minutes
Makes 1 serving
Ingredients
3 eggs
2 Tablespoons chopped sundried tomatoes
1/4 cup chopped or shredded fresh mozzarella
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon freshly chopped basil
Oil for greasing pan
Method:
Lightly oil a frying pan over a burner set to medium until the pan is hot.
In a bowl, gently whisk together the eggs until they’re beaten.
Pour the eggs into the pan and let them cook for about 30 seconds until the bottom has set.
Add the chopped tomatoes, mozzarella, salt and pepper to one half of the omelet.
Carefully fold the empty side of the omelet onto the filling to make a semi-circle.
Cover the pan and cook on a low-medium heat until the center is cooked. Flip the omelet to make the center cook faster.
Remove from the pan and garnish with freshly chopped basil.
Serve hot.
Copyright © 2013 The Wannabe Chef
